Delicious tartlets (tarteletter – Danish puff pastry shells) with plenty of chanterelles and roasted sweetcorn, – a wonderful combination in the buttery pastry.
Several years ago I had these tartlets when Jes and I were out for dinner, and I have simply never been able to forget them, they tasted SO good.
So I had to head into the kitchen, in the middle of this lovely chanterelle season, and make my own version of this mushroom tartlet, and it turned out beautifully.
I have added a little truffle oil to the filling and topped it with fresh truffle, simply because I love it, – it is not a must, but it really suits this chanterelle tartlet.
I have also used kernels cut from fresh corn on the cob, because they are still in season and have a wonderful flavour, – but tinned or frozen sweetcorn works just as well.
Nogle bud på hvad man kan servere til som tilbehør? 🙂
Hej Kasper
Altså herhjemme spiser vi tarteletter som “måltidet” – hvis man kan sige det sådan. Altså uden noget tilbehør:)
Hvis du savner en form for kød, så vil jeg klart anbefale at putte kylling i, – det passer perfekt til saucen, kantarellerne og majsene, og vil give en god fylde:) Her kan du bruge enten en hel kogt kylling, eller kogt kyllingebryst:)
Håber du kan bruge ovenstående:)
De bedste hilsner
Dianna